How To Make Your Own Kaya

Making your meal more enjoyable with kaya

Kaya is my favorite Malay word. Kaya, or sometimes known as srikaya and seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf. It is the most popular jam in Malaysia.


As a child, whenever my parents and I went shopping, I would secretly toss a bottle of kaya into shopping cart and hope they never notice it. Sometimes it worked other times it  fail, in which I go without kaya for some time.
To most children growing up in Malaysia, kaya is essential treats, to be eaten when bored or to satisfy sudden urge for sweet things, some take it further by making kaya their staple food, consuming kaya at every meal.
Of course, this doesn’t mean adult don’t like kaya, many Malaysian can tell you that kaya taste best spread on toasted bread and paired with hot black steaming coffee.You could also use it as topping for several desserts like pulut taitai or pulut tekan, a dessert of sweet glutinous rice colored blue with butterfly pea flowers (bunga telang), and pulut seri muka, a similar dessert but colored green due to the pandan leaves ingredient. It is also used with glutinous rice to make kuih seri kaya

Kaya come different color, it’s color varies depending on the color of the egg yolks, the amount of pandan, and the extent of the caramelisation of the sugar. They usually come in either green or brown. The green one is Nyona kaya while the brown one is Hainanese kaya, as it uses caramelized sugar and often further sweeten with honey.
Kaya is easy to make, I had listed down a recipe for readers who interest in making their own kaya, however, if you not the type to make your own food, you can buy it at most kopitiam, supermarket and night markets.

Ingredient and Portion

10 eggs

500g sugar

500ml thick coconut milk

3 pieces pandan leaf (washed and pat-dried)


1.Blend pandan leaf with 4 tbsp of water, strain the juice and discard blended pandan leaves.

2.Combine eggs and sugar, beat till sugar is completely dissolved. Add in coconut milk and pandan juice (from Method 1), mix well and strain mixture.

3.Transfer mixture into a double boiler and bring to a boil over medium heat. Stir continuously with a wooden spoon till a smooth texture is formed.

4.Leave to cool completely before storing in glass jar. Ready to serve.



Where to eat? What to eat?

Summer at 17°c Cafe

​Summer Cafe, is as lively as its name suggest. Recently Malaysia been going through cafe fab, as many cafe been springing out from nowhere. What makes Summer Cafe different from the rest is the vibes it gives out. If peace, tranquility and good coffee are what you looking for after a bad day, then Summer at 17°c  Cafe is your choices.
Summer at 17°c is just like your typical modern cafe, it interiors design is base on minimalism. Unlike most cafe, the owner doesn’t over decorated the cafe with oversized paintings,, vases and etc. The perfect place to relax after a long week. Best of all, this cafe is usually quiet, not noisy like most popular cafe.

Did I mention they served good tasty coffee too?

Just the other day, I tasted their Afrogato, which is basically strong espresso top with delicious cold ice cream and their egg waffle. Now contrary to what you might think, it isn’t easy t make good afrogato. It isnt just mixing espresso and ice cream. A good afrogato need to have ice cream that is compatible with the espresso and espresso that wouldn’t overpower the taste. In short the ice cream needed to balance the espresso taste. Something Summer at 17°c has accomplished unlike most cafe. Their egg waffle taste just as good, it has santan (shreded coconut and ice cream as topping). The textures are crispy on the outside and soft on the inside. Though I haven’t taste their pasta, I heard from friends that they served a mean pasta.

Their pasta are asian influnced, one of the pasta dish have pan-fried prawn soaked in a salted egg yolk sauce which I heard is quite  rich and flavoursome.


Summer at 17°C Cafe

A-G-1, Connaught Avenue, Jalan 9, Taman Bukit Cheras (Opposite Econsave Len Sen), Kuala Lumpur.

Tues-Sun, 11am-7pm. Tel: 03-9107-9797